This post contains affiliate links.
Our Coconut Cream Pie has a flaky pie crust filled with creamy coconut custard and topped with whipped cream and toasted coconut. It’s everything you’d hope for from the best coconut cream pie!
Old-Fashioned Coconut Cream Pie Never Goes Out of Style!
I’ve been making homemade pies since I was a very young (I come from a large family/extended family and we’d have 20+ different homemade pies every Thanksgiving) and they’re one of my favorite desserts to make. This Coconut Cream Pie is absolutely heavenly and always ends up being a crowd favorite. We toast some shredded coconut, which adds a delicious nutty flavor (just watch it closely and be careful to get it golden but not burnt). Then we make an easy creamy coconut filling. The entire pie can be made 1-3 days ahead of time. It’s best after it has chilled for eat least several hours or overnight. (I like to make it ahead and store it in a bakery pie box in the fridge, until ready to serve).
And a pie is only as good as the pie crust it’s served in, so PLEASE make our easy homemade crust (it makes enough for 2 pie crusts).
Check out my huge collection of pie recipes, like Banoffee Pie, Pumpkin Slab Pie, Chocolate Pecan Pie, Millionaire Pie, Peanut Butter Pie, Eggnog Pie, Lemon Meringue Pie, and Banana Cream Pie!
How to make Coconut Cream Pie:
Toast Coconut: Add the shredded coconut to a large skillet over medium-low heat. Stir and toss frequently until the flakes are mostly golden brown, watching closely so they don’t burn. Transfer to a bowl to cool completely.
Make Custard: Combine egg yolks, cornstarch, and ¼ cup milk in a bowl and set aside. In a medium saucepan, combine the remaining 1 cup milk, canned coconut milk, granulated sugar, and salt. Bring to a simmer over medium heat, stirring occasionally.
Temper Eggs and Finish Filling: Whisk the egg mixture while slowly spooning in a ladleful of simmering milk, mixing well to warm the eggs gradually. Repeat with another spoonful of simmering milk. Pour the egg mixture into the saucepan, stirring constantly, then cook for 2-3 minutes, stirring vigorously, until thickened. Remove from heat and stir in the butter, vanilla, and coconut extract until the butter melts. Stir in ¾ cup toasted coconut and reserve the rest for topping on the whipped cream at the end.
Chill and Top: Pour the filling into the cooled, baked pie crust. Press plastic wrap or parchment directly over the pudding to keep a skin from forming. Refrigerate for at least 4 hours, or overnight. Add the cream, powdered sugar, and vanilla to a bowl and beat with electric whisks until peaks form. Pipe or smooth the whipped cream over the coconut custard pie and sprinkle with the reserved toasted coconut.
If you love coconut, try my Coconut Tres Leches Cake and Coconut Cake!
Easy Coconut Cream Pie
Ingredients
- 1 9-inch pre-baked pie crust*, (Follow my recipe and blind bake pie crust)
- 1 cup shredded sweetened coconut
- 4 large egg yolks
- 1/3 cup cornstarch
- 1 1/4 cups whole milk, , divided
- 14 ounce can unsweetened coconut milk
- 1/2 cup + 2 Tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 Tablespoons unsalted butter, , room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract, , to taste
For Topping:
- 1 1/2 cups heavy cream, , lightly sweetened
- 3-4 Tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Toast coconut (can be done ahead): Add coconut to a large skillet. Cook over medium-low heat, stirring and tossing frequently, until the flakes are mostly golden brown. Watch it closely because it happens quickly and you don’t want to burn it. Remove from heat then transfer to a bowl to cool completely. Store at room temperature for up to several days.1 cup shredded sweetened coconut
- Mix egg yolks, cornstarch and ¼ cup of milk in a bowl. Set aside4 large egg yolks, ⅓ cup cornstarch
- Filling: In a medium saucepan combine remaining 1 cup milk, canned coconut milk, granulated sugar and salt. Set mixture over medium heat, and bring to a simmer, stirring occasionally.14 ounce can unsweetened coconut milk, ½ cup + 2 Tablespoons granulated sugar, ¼ teaspoon salt
- Temper eggs: While mixing eggs with a whisk, slowly spoon a ladleful of simmering milk into the bowl with the beaten eggs, mixing well, to temper the eggs (warm them up slowly). Repeat with another spoonful of simmering milk.
- Combine: Pour the egg yolk mixture into saucepan, stirring constantly. Cook, stirring vigorously, for 2-3 minutes, until thickened.
- Remove from heat and stir butter, vanilla extract and coconut extract, stirring until butter has melted. Stir in ¾ cup of the toasted coconut (reserve the rest for topping on the finished pie).3 Tablespoons unsalted butter, 1 teaspoon vanilla extract, ½ teaspoon coconut extract
- Cool: Pour coconut cream filling into cooled, baked pie crust. Place a piece of plastic wrap or parchment paper directly over the surface of the pudding (to prevent a skin from forming), and refrigerate for at least 4 hours, or overnight.1 9-inch pre-baked pie crust*
- Whipped cream: Add cream, powdered sugar and vanilla to a bowl then mix with electric whisks until peaks form. Pipe or smooth whipped cream over pie filling. Top with remaining toasted coconut.1 ½ cups heavy cream, 3-4 Tablespoons powdered sugar, ½ teaspoon vanilla extract
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
*I originally shared this recipe November 2014. Updated April 2019 and October 2024 and October 2026.
This was amazing, best coconut cream pie we’ve ever eaten.
Turned out fantastic for Pi day. Thanks Lauren
Am I missing something? I’m reading the comments and see some people talk about adding cream cheese but I didn’t see it in the recipe so I didn’t add it.
Maybe that’s why mine came out wrong? Idk. It was my first time making this I was excited that my eggs didn’t scramble when I was tempering my eggs. Followed the directions to a T and left it in the fridge overnight covered like it said. I tasted a little bit of the filling this morning and it tasted like coconut sunscreen to me. What did I do wrong???? I was so excited because this is my boyfriend’s favorite type of pie which is why I chose to make it but idk if I should serve it at all. HELP! It was a pretty easy recipe to follow, definitely time consuming so I was hoping it was worth it.
Never made a pie from scratch in my life.
Im 63. And was craving coconut cream pie
My mom made for us as kids.
I made yours today. And oh man. It is friggin delishiousoooo.
Thank you for sharing. It will be my go to treat from now on.
The time is sooo worth the end result.💚👍✨️
TIP for those whose pie is not setting up properly!!! . . . You need one 13-14 ounce can of full fat unsweetened coconut milk. (It’s usually never sweetened.) Canned coconut milk is a cooking ingredient, not a beverage. It’s very thick and usually found near the Thai food products. Shake it up before using. Do not use refrigerated carton coconut milk.
I can’t find Jello Cook N Serve Coconut Cream Pudding which we used for our T giving pies. With this recipe, we won’t even miss it anymore!! This is amazing and I did it just like Lauren says!! Thank you!!
Followed this recipe exactly, but pie has the consistency of a thick soul even after sitting in the fridge overnight. So disappointed as I had promised to bring it to a work event. Will try to resolve it with the help of other commenters who experienced the same issue.
I’m sorry Leeann, that means the custard portion of the pie did not get cooked long enough. It should be thick before taking it off the heat.
I made this today and my family loved it! I did not pay attention to the times you gave for thickening, I just cooked it until it thickened to my liking. I will make this again!! Thank you
Hi Lauren,
Providing videos for the perfect pie crust and the pie was so helpful.
Everything came together beautifully.
The recipe listed corn starch, divided but I believe adding divided was meant for the milk rather than corn starch and you should omit the word diced after the amount of vanilla!
Thanks for the great recipe!
My family looovvveeessss coconut cream pie, so over the years, I’ve tried many different recipes. This version is my solid go-to. The use of coconut milk and extract add the lift of flavor other recipes do not have. It feels decadent….not anything like the recipes that use pudding mixes and whipped toppings. This is a restaurant-quality pie. I have one cooling now for a friend’s birthday. She requested this pie instead of cake!
Hey yall, I liked this recipe it tastes yummy, but it stayed liquid even after being in the fridge for more than a day so if this happened to you I suggest putting it in the oven at 400 for about 45 minutes and then put it back in the refrigerator. it turned out great after I did this. (any left over makes really tasty popsicles might I add)
The pie did not get thick. After sitting for 6+ hours, it was still liquid. Disappointing and not sure how to fix it.